Summer was made for salads. Or is it that salads were made for summer? Our summer has been incredibly hot, tropical and steamy; far too hot for cooking. I seem to be able to bear the heat for cake making (like this one, summer fruit skillet cake) but not for regular cooking. Priorities? 😉

So, what’s the secret of a good salad? In my opinion it’s all about balance. Here are the flavours and textures you want to include, with examples:

My fennel is giving me more flowers than I know what to do with and I love the little pops of aniseed flavour they give to this salad. You’ll need to use the small, soft, baby flower heads as the more mature flowers can be too overpowering. If you don’t have fennel flowers in your garden you could try toasted cumin seeds or sesame seeds, toasted pinenuts or croutons. Apple cucumber can be substituted with regular cucumber. Preserved lemon can be left out if you don’t have it but if you do – please use it! Preserved lemon – salty, jammy and tangy – is my new addiction.

What is your “formula” for a perfect salad? What is your current favourite salad?

H x

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Fork and Fiction is written by a pair of friends, mums and writers; one in the Southern Hemisphere and one in the Northern Hemisphere. It features our two favourite pastimes—Eating and Writing. Talking about
food and talking about books. Creating and devouring. Here we share our passions, questions and challenges. The messy, funny, sublime truths about our lives. Join in the conversation!

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